Wednesday, September 08, 2010

This is another house-favorite meal -- crepes filled with cubed seitan, pressure cooked lentils, onions, carrot, garlic, herbes de provence and grilled asparagus. The stew was then loaded into the crepes from "Vegan with a Vengeance" (which uses basan/chickpea flour).

The squash was peeled, cubed and tossed with olive oil, salt, pepper and smoked paprika and roasted at 450F for roughly 15 minutes -- tossing about halfway through cooking. The final time depends on how big you cubed the squash -- these were roughly 3/4".

This is another house-favorite meal -- crepes filled with cubed seitan, pressure cooked lentils, onions, carrot, garlic, herbes de provence and grilled asparagus. The stew was then loaded into the crepes from "Vegan with a Vengeance" (which uses basan/chickpea flour).

The squash was peeled, cubed and tossed with olive oil, salt, pepper and smoked paprika and roasted at 450F for roughly 15 minutes -- tossing about halfway through cooking. The final time depends on how big you cubed the squash -- these were roughly 3/4".

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.